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Pumpkin Pancakes

These pumpkin pancakes are light and fluffy, made by mixing pumpkin puree into a pancake batter that includes spices like cinnamon and nutmeg. The batter is gently folded and cooked on a griddle until golden brown, resulting in tender, moist pancakes with a warm, spiced appearance.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 cup pumpkin puree unsweetened
  • 2 large eggs
  • ¾ cup milk
  • 3 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Whisk
  • Non-stick skillet or griddle
  • Spatula

Method
 

  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
  2. In a separate medium bowl, beat the eggs, then stir in the pumpkin puree, milk, melted butter, and vanilla extract until smooth.
  3. Pour the wet mixture into the dry ingredients and gently fold everything together until just combined—don't overmix, some lumps are okay.
  4. Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or non-stick spray.
  5. Pour ¼ cup of batter for each pancake onto the hot skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  6. Flip the pancakes carefully using a spatula and cook for another 2-3 minutes until golden brown and cooked through.
  7. Transfer the cooked pancakes to a plate and keep warm. Repeat the process with the remaining batter, adjusting the heat as needed.
  8. Serve the pumpkin pancakes warm, topped with your favorite toppings like maple syrup, whipped cream, or extra cinnamon.